Ingredients

• 1 medium head of radicchio, cored, leaves coarsely torn
• 6 tablespoons Parsley Vinaigrette, divided, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
• 2 celery stalks, peeled, sliced thinly on an extreme diagonal
• 1 cup drained olive oil-packed tuna in a jar or good-quality canned tuna, broken into large pieces
• Flat-leaf parsley sprigs (for garnish)

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Instructions

1. Place radicchio in a large bowl; drizzle with 3 tablespoons Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 tablespoons Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over.